Modelling and experimental of thin-layer drying of chilli
2002
Triratanasirichai, K.(Khon Kaen University, Khon Kaen (Thailand). Faculty of Engineering. Department of Mechanical Engineering) E-mail:[email protected] | Sitiprapaporn, K.(Khon Kaen University, Khon Kaen (Thailand). Faculty of Engineering. Department of Mechanical Engineering)
Research objectives were to determine a drying characteristics of chilli under a thin-layer of 30 mm thickness condition. Chillis were dried in thin-layer drying experiment equipment at each of the drying air temperatures of 80, 90 and 110 deg C with an air velocity of 5.5 m/s. The results showed that drying time was reduced from 7 hrs to 4 hrs when the temperature of drying air was increased from 80 deg C to 110 deg C at 8 percent moisture content. According to the drying time and quality of dried product, a temperature of drying air should be 80 deg C or 90 deg C. If the drying air temperature lower than these, the drying time will take longer than 7 hrs and increased operating cost. The color of chilli become dark when the drying air temperature increased and the price of chilli also decreased.
显示更多 [+] 显示较少 [-]